‘Tis the season for… piano recitals. Yes, the countless hours spent practicing and the 1 minute (if that) of glory and fame, not to mention the other 59 minutes of other people’s kids’ performances. This year Elizabeth is playing a Sonatina and Travis is playing "Say Anything" by A Great Big World and is being accompanied by a voice student of the music school. Andrew got out of it all together by having a basketball practice scheduled during lesson time.
I am a fan of the meringue cookie these days. This peppermint meringue is light and refreshing and perfect for the holidays (and it makes a ton – I actually cut the recipe in half and it still made about 40 cookies).
- 6 large egg whites
- 1 1/2 tsp white vinegar
- 1 1/2 c sugar
- 1 tsp peppermint extract
Preheat oven to 200°. Let egg whites stand 20 minutes. Beat egg whites at high speed with an electric mixer, using whisk attachment, until stiff peaks form. Reduce speed to medium. Add vinegar; add sugar, 1/2 cup at a time, and beat until blended. Beat 2 minutes. Beat in extract.
Gently spoon meringue into center of bag (decorating bag or a Ziploc), filling three-fourths full. Snip end of bag. Pipe about 2 T meringue onto 1 parchment paper-lined baking sheet (I outlined a quarter-size circle and then swirled in the middle, ending with my best Dairy Queen curl), leaving 1 inch between each cookie. Repeat with remaining meringue, using a clean bag for each batch.
Bake at 200° for 2 hours. Turn off oven, and let meringues stand in oven until completely cool (about 3 hours).
For details on decorating these cookies with red food coloring gel or dipping in chocolate, go to the original Southern Living recipe on My Recipes.